Prosciutto Caprese Pasta Salad

Difficulty Level: Easy

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

Prosciutto Caprese Pasta Salad:

• 1/2 lb. radiatori pasta

• 1/3 cup extra virgin olive oil

• 2 tbsp. aged balsamic vinegar of Modena

• Salt & pepper to taste

• 1/4 lb. sliced prosciutto San Daniele, torn

• 1 cup slow roasted tomatoes (or sundried tomatoes)

• 1/3 cup Parmigiano Reggiano, grated

• 1/3 cup baby basil or basil chiffonade

• 8 oz. burrata

• 1/2 cup basil pesto

• 1/3 cup pistachios, chopped

Slow Roasted Tomatoes:

• 2 pints grape tomatoes, halved

• 1/4 cup extra virgin olive oil

• 1 tbsp. crushed coriander

• Sea salt to taste

Directions:

1. For the slow roasted tomatoes, heat the oven to 300°F. Add the tomatoes to an oven-safe baking dish. Drizzle with olive oil, crushed coriander and sea salt. Roast in the oven for 90 minutes. Alternatively you can use sundried tomatoes to save time.

2. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.

3. Strain the pasta and let cool before making the pasta salad.

4. Add the olive oil, aged balsamic vinegar, salt and pepper to a mason jar. Shake well.

5. Add the pasta to a large mixing bowl along with the balsamic vinaigrette. Toss and then add the torn prosciutto, slow roasted tomatoes, basil and Parmigiano. Add more of each ingredient to taste.

6. Plate and top with burrata, pesto, pistachios and more Parmigiano.